Add a couple tablespoons of vegetable oil. Add the black mustard seeds right away. As they heat up, you'll hear a popping sound and they'll become fragrant.

Once that happens, add the ginger and garlic. Stir for a minute or until everything becomes fragrant.

Add in the rest of the spices (the red pepper flakes, coriander, cumin, turmeric, ground cardamom, whole cloves, cinnamon, and salt) and stir to combine for 30 seconds.

Add in the mangoes, sugar, and vinegar and stir to combine. Let the mixture come to a boil, then turn the heat to low and simmer for an hour, stirring every 15 minutes or so. The mixture will look quite soupy at first, but that’s okay. This will all thicken after the cooking.

After the hour is up, remove from heat, cover, and let cool for several hours (at least 3 to 4) at room temperature. (**Note: if you prefer your mango chutney mashed, now would be the time to do that). The mixture will thicken considerably over time.

Place the thickened mango chutney in an air-tight jar or in another container, then place in the fridge for future use. You can also can this if you’d like to use for a later time or give away as a gift.